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Sriracha Honey Lime Pigs in a Blanket

Recipe yields 32-48 pigs in a blanket, depending on how you cut your crescent dough.
Course: Appetizer
Author: Hip Foodie Mom


For the sriracha honey glaze:

  • 3 tablespoons Countryside Creamery unsalted butter
  • 1 tablespoon Baker’s Corner all-purpose flour
  • cup Berryhill honey
  • ¼ heaping cup Fusia Sriracha hot chili sauce
  • 1 tablespoon Fusia soy sauce
  • Juice of 1 lime
  • 1 teaspoon Stonemill Essentials red chili pepper flakes optional

For the pigs in a blanket:

  • 2 containers 8 oz each Bake House Creations refrigerated crescent rolls
  • 48 cocktail-size Parkview cocktail sausages


For the sriracha honey glaze:

  • Melt the butter in a small saucepan over medium heat. Whisk in the flour until lightly browned, for about 1 minute. Stir in the honey, Sriracha, soy sauce, lime juice and red chili pepper flakes if using. Bring to a slight boil and let simmer until slightly thickened, for about 1-2 minutes only. Remove from the heat and set aside.

To assemble:

  • Preheat oven to 375°F. Unroll both cans of the crescent roll dough; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles. Additionally, you can cut into 3 triangles if trying to make more pigs in a blanket.
  • Place all of your sausages in the Sriracha honey sauce and toss well to coat. Place a sausage on each dough triangle and roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on a parchment paper covered baking sheet.
  • Bake for 12 to 15 minutes or until golden brown, rotating the baking sheet halfway through baking. Serve with ketchup, mustard, or other dipping sauces and condiments if desired.